Honey Bacon Loin Steak & Pease Pudding

Instructions:

Preheat your grill or grill pan to medium-high heat.

Grill the pre-marinated bacon loin steaks until they are cooked through and have nice grill marks, about 4-5 minutes per side depending on thickness. Set aside and keep warm.

While the steaks are grilling, prepare the sweet pickled red cabbage. In a saucepan, combine apple cider vinegar, water, sugar, salt, whole peppercorns, and bay leaf. Bring to a boil over medium heat, stirring until sugar and salt are dissolved. Add thinly sliced red cabbage to the saucepan and cook for about 5 minutes, until the cabbage is slightly softened. Remove from heat and let it cool to room temperature.

To make the pease pudding, rinse the yellow split peas under cold water. In a large saucepan, combine split peas and water. Bring to a boil, then reduce heat to low and simmer, covered, for about 30-40 minutes or until the peas are soft and cooked through.

In a separate skillet, melt butter over medium heat. Add chopped onion and minced garlic, and cook until softened and translucent, about 5-7 minutes.

Once the split peas are cooked, drain any excess water and transfer them to the skillet with the cooked onion and garlic. Mash the peas with a potato masher or fork until smooth. Season with salt and pepper to taste.

Serve the grilled bacon loin steaks with a generous portion of sweet pickled red cabbage and a dollop of pease pudding on the side.

Enjoy this Danish-inspired dish of bacon loin steak with sweet pickled red cabbage and pease pudding!